Babà Rustico

The French may have charcuterie, but in this Babà Rustico recipe, Italian antipasto reigns supreme. A classic of Neapolitan cuisine, the Babà Rustico is a savory yeasted bread often baked in a ring mold with an array of savory fillings. Platinum® Yeast from Red Star® gives the dough an airy, elevated boost while plenty of prosciutto, salami, and provolone cheese help to maintain the traditional taste of Italian antipasti. Simultaneously salty, savory, and rich, this beautiful bread is dinner party-ready but also amazing served sliced and toasted alongside eggs at breakfast. It’s truly a bread fit for any occasion.   

  • 2½ cups (318 grams) bread flour, divided
  • ½ cup (48 grams) freshly grated Parmesan cheese
  • 3 tablespoons (12 grams) chopped fresh parsley
  • 2 teaspoons (6 grams) kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup (240 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  • 1 teaspoon (4 grams) granulated sugar
  • 4½ tablespoons (63 grams) neutral oil
  • 2 large eggs (100 grams), room temperature
  • ¾ cup (130 grams) ⅜-inch-cubed sharp provolone cheese
  • ½ cup (80 grams) chopped salami Napoli
  • ½ cup (90 grams) chopped prosciutto cotto
  • Garnish: chopped fresh parsley
  1. In a medium bowl, whisk together 1½ cups (191 grams) flour, Parmesan, parsley, salt, and pepper.
  2. In the bowl of a stand mixer, whisk together warm milk, yeast, and sugar by hand. Let stand until foamy, about 5 minutes. Add remaining 1 cup (127 grams) flour; using the paddle attachment, beat at low speed until smooth and well combined, about 1 minute. Add oil and eggs, and beat until well combined. With mixer on low speed, gradually add flour mixture, beating until well combined and stopping to scrape sides of bowl. Increase mixer speed to medium-high, and beat until dough is smooth, shiny, and elastic, 8 to 10 minutes. (Dough will still stick to sides and bottom of bowl.) Reduce mixer speed to low, and gradually add provolone, salami, and prosciutto cotto until combined. (If you do not feel like the mix-ins are well distributed by the mixer, you can dip your hand in water, as needed, and fold and squeeze the dough to help distribute the mix-ins more evenly.) Cover and let stand at room temperature for 10 minutes.
  3. Spray a 10-cup Bundt pan with baking spray with flour. Using a bowl scraper or spatula, spoon dough in small amounts evenly into prepared pan. Using wet fingers, evenly press dough into pan, even and flat. Tap pan on a kitchen towel-lined counter a few times. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is puffed and about 1 inch from top of pan, 30 to 45 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C) to 200°F (93°C), 25 to 30 minutes. Let cool in pan for 5 minutes. Invert bread onto a wire rack, and let cool for at least 15 minutes. Garnish with parsley, if desired. Serve warm or at room temperature. Best served same day. (Cover and refrigerate any remaining bread; reheat before eating again.)




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